Thursday, July 14, 2016

I have been caught up in life happenings, work obligations, family matters and health issues.

Although none of those are better, well health seems to be heading in the right direction, I am itching to make some new dishes and some new recipes for you guys to try.

I perfected this dish today.

We have red potatoes coming in right now and I like them anyway they can be whipped up. Hubs does not care for them as a regular potato salad with mayo dish.

He will devour a baked potato peeling out in a steakhouse but he snarls his nose up when I have the nerve to leave a red skin on his taters that he grew himself!

Crazy fella!

The red potatoes also remind me of something his sister in law said one time.

Her and the family were at our house, actually my father in laws home where we lived when I was just a baby, and I had little red potatoes out of our garden that I had boiled with the peeling and then browned them up in some butter.

When she was offered some of them she said "I do not care for red potatoes because they taste like the earth."

Sorry but that seemed so odd to me at that time! LOL

I can now see where that came from. Red potatoes do not keep very long and can become dry and mealy......whatever mealy means!

With this recipe I have a feeling that you will not have to worry about them turning mealy.....

Rustic Roasted Red Potato Salad with Brown Sugar Vinaigrette

4 pounds Red Skinned Potatoes

3-4 Tablespoons Olive Oil

1 teaspoon Dried Dill Weed

1 Tablespoon Kosher Salt

Fresh Cracked Black Pepper to taste

Vinaigrette:

1 Cup diced crunchy sweet pickles (I use my home canned Lime Pickles)

1/2 - 1 Red Onion sliced thinly

1 Cup White Vinegar

2/3 Cup Light Brown Sugar

1 Tablespoon Honey

1/2 teaspoon garlic powder

1/2 teaspoon Dried Dill Weed

a little kosher salt and cracked pepper to taste

3-4 slices Bacon, cooked drained and broken in small pieces

Wash and cut potatoes in approximately 1" cubes and place on a large sheet pan with room enough to be only one layer of potatoes so they can roast evenly.

Drizzle with the olive oil, dill weed, salt and pepper. Toss to cover potatoes evenly. Roast at 400 degrees for 15 to 20 minutes or until browned and tender. Allow to cool to almost room temp.

Mix chopped pickles, onion slices, vinegar, brown sugar, honey, garlic powder, dill, salt and pepper in a small glass bowl. Taste this and add to it as to your preference of sweet/tanginess. Allow this to steep while potatoes are cooling.